Volume 3, Issue 3 (2001)                   JAST 2001, 3(3): 237-240 | Back to browse issues page

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Habibi Najafi M B, Moatamedzadegan A. Process Optimization of Ricotta Cheese According to Iranian Preferences. JAST 2001; 3 (3) :237-240
URL: http://jast.modares.ac.ir/article-23-10450-en.html
1- Department of Food Science & Technology Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box 91775-1163, Mashhad, Islamic Republic of Iran.
Abstract:   (5360 Views)
In this study, the optimum combination of major factors affecting the acceptability of whey-based Ricotta cheese i.e. fat at three levels (0, 5, 10%), salt at three levels (0, 1, 2%), and starter culture at two levels (0, 3%) was determined in a complete randomized design method with a factorial experiment. Ricotta cheese trials made by mixing whey and milk in a ratio of 5:1 were then organoleptically judged on the basis of the main attributes such as color, flavor, texture, and overall acceptability. The collected data were then statistically analyzed using a seven point hedonic method. The results show that the addition of fat had a significant effect on all sensory attributes (p< 0.05). The incorporation of salt in the formulation also had a significant effect on flavor, color, and overall acceptability (p< 0.05) as well as on texture (p< 0.01), whereas the addition of starter culture had a significant effect only on texture (p< 0.01) and overall acceptability (p< 0.05). It was concluded that a combination of 5% fat, 2% salt, and 3% starter culture gains a higher score and could be recommended as the preferred formulation for Iranian consumers.
Full-Text [PDF 181 kb]   (5731 Downloads)    
Subject: Food Science and Technology
Received: 2010/05/16 | Accepted: 2010/05/16 | Published: 2010/05/16

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